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Quality of osmofrozen products.

Author(s) : MARANI C. M., AGNELLI M. E., MASCHERONI R. H.

Summary

The quality of osmofrozen kiwis and apples were studied through measurements of colour, drip-loss and texture: after dehydration for different periods of time and after freezing in a conventional air-blast tunnel at -40 °C. The results were compared to those obtained for fresh products. The effect of the osmotic solution on the whole process has also been investigated using different osmotic solutions (sucrose, glucose and corn syrup mixtures). The evolution of mass transfer was measured through the variation in time of weight loss and the solid gain. The results are highly dependent on product characteristics. Osmotic dehydration prior to freezing was shown to improve the quality of frozen apples. The choice of the dehydrating syrup is not critical for this purpose. In contrast, kiwi samples, had a worse quality when they were pretreated.

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Pages: 2001-1

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Details

  • Original title: Quality of osmofrozen products.
  • Record ID : 2005-1334
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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